Blueberry Muffins
Light fluffy muffins studded with fresh blueberries.
Keyword:
blueberries, muffins
Serves: 12 muffins
Gather
- 200 ml milk we used oatly
- 60 ml natural yogurt we used soya
- 1 teaspoons apple cider vinegar
- 50 g butter
- 150 g sugar
- 1 teaspoons vanilla extract
- 240 g plain flour
- 3 teaspoons baking powder
- 3/4 teaspoons bicarbonate of soda
- pinch of salt
- 200 g fresh blueberries (stalks removed)
Prepare
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Mix the milk with the yogurt in a large bowl and add the apple cider vinegar. Mix well and set aside to start curdling.
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Cream the butter and the sugar, then add the vanilla. Whisk this into the yogurt mixture.
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Sieve in the flour with the baking powder, bicarbonate of soda and salt. Gently fold in until combined.
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Carefully mix the blueberries into the batter (reserve some for the tops if you like).
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Spoon into baking cases (top with more blueberries if you wish) and bake at Gas Mark 4 (350f / 180c) for 20-25 minutes. Remove from the tin and allow to cool.
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Enjoy!
